Chicken Empanadas recipe

Leftover chicken never tasted superior to inside a puff pastry pocket with canned green chiles, sauteed onions, and savory spices. This dish freezes well and is excellent for events. It's also a homerun with kids due to the fact not only do they love the taste, but they can help get ready this recipe using store-bought puff pastry and a cookie cutter.

Ingredients:
    2 sheets frozen puff pastry, thawed
    flour for dusting
    2 tablespoons olive oil
    2 large onions, thinly sliced
    2 cloves garlic, minced
    1 4-ounce can green chiles, drained
    3 cups cooked chicken, shredded
    1/2 teaspoon salt
    1/2 teaspoon smoked paprika
    1/2 teaspoon cumin
    1/4 teaspoon black pepper
    1 egg, lightly beaten with 1 tablespoon water



Direction: 

Gather these tools: cutting board, chef's knife, dry measuring cup, measuring spoons, medium mixing bowl, large saute pan, wooden spoon, rolling pin, 4-inch cookie cutter, pastry brush, sheet pan, parchment paper, offset spatula, cooling rack

   

Preheat your oven to 400F. Put oven racks in upper and lower thirds of oven.

Heat olive oil in a big saute pan, and add onions; cook for 10 minutes until golden and softened. Add some the garlic and cook for 2 minutes more. Add the canned chiles, chicken, salt, paprika, cumin, and pepper; mix well to incorporate and eliminate from the heat. Set aside.

On a lightly floured cutting board by using a lightly floured rolling pin, roll one sheet of puff pastry at a time to 1/8-inch thick. Make 8 circles using a cookie cutter from each pastry sheet, totaling 16 dough circles.

Moisten the rim of the dough with your index finger dropped in water. Spoon 2 tablespoons chicken filling onto the center of each piece of dough, and fold dough in half, attaching filling. Press edges together to seal, then crimp decoratively with your fingers or with the tines of a fork. Place the empanadas on 2 baking sheets covered with parchment paper.

Lightly brush empanadas with the egg wash and bake for 18-20 mins until golden, switching position of sheets halfway via baking. Transfer the empanadas to a rack to cool down at least 5 minutes. Function warm or at room temperature.